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Champignons de Paris Stuffed with Escargot, Garlic, Parsley, and Almonds
Recipe courtesy Alex Lee, Daniel
- Total Time:
- 45 min
- Prep:
- 15 min |
- Inactive Prep:
- -- |
- Cook:
- 30 min
- Level:
- Easy
- Yield:
- 4 to 6 servings
Ingredients
- This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.
- 8 tablespoons butter, softened
- 3 tablespoons bread crumbs
- 1/2 cup chopped parsley
- 2 tablespoons chopped garlic
- 1 tablespoon chopped toasted almonds
- 1 tablespoon diced ham
- 1 tablespoon chopped white mushrooms
- Salt and pepper
- 20 large white mushrooms, stems and caps separated
- 20 cooked escargot
Directions
Preheat oven to 350 degrees F.
In a small bowl, combine the butter, bread crumbs, parsley, garlic, almonds, ham, and chopped white mushrooms together. Add salt and pepper, and mix until all ingredients are combined together.
Using a cookie sheet, place the mushroom caps on sheet, add a snail in the center of each mushroom, and cover with the butter mixture. Place the baking sheet in oven and bake for 20 minutes.
© Recipe courtesy Alex Lee, Daniel